> RESERVE A TABLE
Vietnamese rolls of crisp fried Mutton Bird with Asian salad, Miso Aioli & Sesame dipping sauce, pickled Cucumber.
Prawn & water Chestnut Dumplings, Duck and Ginger consommé.
Salad of free range Canterbury Pork, marinated in
Coconut & palm sugar, Asian greens, sticky Rice,
Peanut Chili caramel dressing.
Confit of Bendigo Rabbit with Prunes,
Agria Potato Gnocchi, toasted Pinenuts & sous vide Rhubarb.
“Bellota” Jamon Iberico, organically grown, free range from Spain, sliced to order, with Pickled veg, Machengo & Quince paste.
Wakanui grain fed Beef “Tartare” with truffled free range Egg.
Spicy Lentil, Tomato & Coconut Soup
with chargrilled Flatbread & Yoghurt Riata.
Sustainably Farmed Sturgeon Caviar, with Blinis
and other classical accompaniments.
Southland Lamb rump, Rose petal Cous Cous, Orange Confit,
crisp Pancetta, Date compote and a Lamb shoulder ‘Cigar’.
Stewart Island Blue Cod, Paua Ravioli,
Cauliflower Puree, Pear and Fennel Salad.
Slow cooked wild Boar, homemade black pudding, double smoked Bacon,
baked in Puff pastry, Black Currant Jus.
Chargrilled “Wakanui” Beef eye fillet, grain fed from the
Canterbury plains, with smoked Brisket, Parsnip puree
Candied Onion & Cranberry Tart Tartin.
Cassoulet, our winter classic, braised Duck, Lamb shoulder,
Cured meats, Pork Belly, Haricot Beans,
cooked slowly with Tomato & Riesling.
Trio of Curries:
Red Duck & Pineapple Curry,
Green Curry of Prawn & Lemon grass,
Massaman curry of Southland Lamb with Potato & Peanut,
Served with condiments, steamed Jasmine Rice.
Rump of Southland Lamb with Honeyed roasted Celeriac,
Rosemary Bread & Butter pudding.
Stir fry Broccolini, Shitake Mushrooms, Ginger & Oyster sauce.
Baby Cos Leaves, Garlic Croutons, Lemon Confit dressing.
Creamed Spinach, Nutmeg & Crème Fraiche.
Duck Fat Potatoes
All sides $9.50
Saffron’s Nasi Goreng.
Green Lip Mussels with white wine & Lemongrass.
Navarin of Southland Lamb shoulder with Shallots & Port wine,
Served with Jasmine Rice.
Grilled Stewart Island Blue Cod with
preserved Lemon Risotto & Broccoli leaves.
Salad of crisp fried Pork & Chargrilled Squid with Yellow Soy Bean Dressing.
Chargrilled Southland Hereford Rump, with
sautéed Potatoes, steamed green veg, Mushroom & Thyme jus.
Confit of Pork Belly with Chargrilled Pear,
Thai Red curry of Beef with Pineapple, Thai Basil,
Kaffir lime leaf, Cashew nuts and Jasmine Rice.
Our delicious Soup of the day with fresh Bread.
Stir fry of winter greens, Prawns, Tofu, Cashew nuts and Oyster sauce.
Saffron’s salad of green Leaves, Pear, Nuts
and shaved Parmesan with a Herb Vinaigrette.
"Children's menu available "
Laphroaig, single malt Crème Brulée
with Monte Cristo Tobacco Biscotti.
Deep fried Walnut & Praline Ice cream, Lemon cream.
Kaffir Lime Panna Cotta
with Mango, Lime salsa.
Jilly's warm Chocolate Cake served with
Vanilla bean ice cream and Raspberry Coulis.
Goat's Cheese Sorbet with Dates poached in Amaretto.
Trio of Fresh Fruit Sorbets.
A Selection of Cheeses
Le Delice De Bourgogne, Triple Cream French Brie.
'Saint Agur' - a French Cheese from Normandy triple cream, soft mild Blue.
Neudorf Richmond Red - a hard NZ sheep's cheese.
Redwood Dairy Gouda - a NZ goat's cheese.
Served with a Trio of Quince's- Roasted, Sorbet and Paste, water & Oatmeal crackers.
$22.50 a portion.